Fun stuff here, this black honey process coffee is juicy and ripe with load of notes ranging from concord grape and raisin to molasses and cinnamon.
Rather than fermenting and washing the coffee after pulping, honey processed (sometimes called pulped natural or less frequently semi-washed) coffees like this one are left to dry with a bit of the sticky fruit still intact. Color designations tend to indicate the amount of fruit left: white honeys have nearly none at all, while red honeys are the “classic” style and black honeys, such as this example, are left to dry with as much fruit as possible. The seeds are left with a little reddish hue still clinging to the silver skin and a lot of bold, fruity flavors.
Sourced from La Esperanza de Tarrazu, this coffee was grown and processed by the Monge family, primarily overseen by Rodolfo and his son Gustavo. With over 40 years of growing experience under their belts, the team decided to begin processing their own coffee only recently, within the last four years or so. The farm is just 5 hectares, yet the Monge family have diversified their crops including lemon, orange, mango, guava, plantain, and banana.